I have went from knowing the very minimal about pizza making, to making pizza that taste like it came from a brick oven straight from my electric oven all because of you! Thank you so much!
the dough will be more hard to use but don't worry its very good this usually happen when is to hot or you don't put much salt and you don't have a fridge for questions comment here
@@KeepHimAtBay in the fridge or outside more or less happened the same,now what do i do is that i put not so much yeast and it doesn't overflow anymore
Saying thanks is not enough to show appreciation to this guy I'm a restaurant owner not specialized in pizza but we serve pizzas as well he improved a lot my pizza quality
This video is exactly what I needed. I live in Florida and I learned the hard way that it’s far too hot and humid here to do overnight fermentation. Grazie!
i thought mine was too thin, that's how i made a hole when i scratched the dough. But now i know the true reason & how to fix it correctly. thanks a lot for the useful tips
It's hard to guess how much dough need in every single day, I have the same problem, too. Thanks to Vito share this very useful way to save those over grow dough. Nice day!
Although I only speak Arabic, I found a program that translates a little, but it is not that accurate, but I want to follow you because you are the pizza teacher Thank you 😁🙏🏾
Thank you Soo very much for your videos on how to make Napolitano Pizza dough and sauce. (My absolute favorite.) I made my first Pies last night and they were both beautiful and delicious. In Baltimore, MD where I live it is difficult to find a great pizzaria with the Neopolitan dough. Thanks to you, I make it in my home now. My oven only goes to 550F so it take my pizza about 5-6 minutes to cook on a hot stone.
thank you so much, because I still confusing when the dough over grow like this before, so this video make me easy to handle the dough. thank you so much
Thanks to you Vito I make a pretty good pizza now....there's never any leftover & even though I don't have a wood oven they still turn out so delicious.
Vito, you make it look SO easy...but so far, I am clumsy! But I will keep practicing, with your excellent instructional videos, so perhaps I will be able to make a pizza that is round and not looking like an amoeba, LOL.
Say you work in Pizzeria and in the end of the evening you have 20 doughs left and you don‘t want to throw them away. Can you put the new formed balls into the fridge and take them out the next day and use them after 3 hours?
Vito thanks from Portugal,i like the way you teaching how eazy is to make real original Italian pizza i've learn a great deal with you must friend,just carry on,i wish you well,hug from Portugal.
Hi Vito. What if the over-proofed dough was 80% hydration? Do I also flour-dust one side and ball it up, or just repeat spritzing and balling it up like you demo'd it in your other video?
Hi Vito, Thank you for your awesome videos! I hope you could answer a quick question. Once I make the dough balls and put them in a container, I find that they stick to the bottom of the container after 24 hours. I use a spatula to get them out but I can't seem to get them out without stretching the dough and making a mess? Can you give me any tips on how to get the dough balls out easily?
Only possible if you find it over fermented some time before you NEED bake it. Over growing is the same as over fermenting right? The yeast eats the sugars too fast and produces lots of CO2. This happened to me lots of times. And I didn't have time to fix it. I was super gentle with the dough, but on the last 2 pizzas I always had to repair holes. When you're drunk you can't be too gentle, even if you try... :)
Thank you, Vito. It's winter here so it's easier to control the temperature. I never had problems in winter. Knowing my yeast and the time when the party starts should be my main concern right now. I think I would try high hydration teglia pizza since with a home oven you can never get even close to Neapolitan style quality...
Vito you are the man! Thank you for the AMAZING videos! Question, can you explain how to refrigerate the dough? Do you let the dough rise at room temp Then put it in the fridge or can you let it slow rise in the fridge? Thank you, I would love to come try your Napoli pizza in CA! I am in NYC! Thanks again!!!
Great video. Thank you. Would this also work if a double fermentation dough was left in the fridge too long and was extremely sticky and would not shape up because it kept ripping? I had to throw out some dough because I couldn’t get it shaped. Thank you 🙏
Vito, you are the best instructor I've found on the internet with pizza! Mille grazie!
I have went from knowing the very minimal about pizza making, to making pizza that taste like it came from a brick oven straight from my electric oven all because of you! Thank you so much!
Vito, thank you for being the only pizza maker that actually tells us how to solve pizza problems! 1000x Grazie to you!
the dough will be more hard to use but don't worry its very good
this usually happen when is to hot or you don't put much salt and you don't have a fridge
for questions comment here
vito iacopelli
vito iacopelli thanks you are a great teacher i have learned a lot from you.i just want to ask you about how to freez a dough pizza?
vito iacopelli i used greek yogurt as my base my dough keeps tearing is there something im doing wrong i also added baking powder
Jeahh, Perfect!!!
What happen if the dough put in fridge ? This is good or not a good idea for the dough ?
omg this guy is the legit pizza guy, i swear i had this problem all the time and had no idea what went wrong. thanks vito!
Nate fantastic very happy to hear this
I have had this problem too! just made 2 doughs yesterday and today i woke up and my dough is overflown from the plate! =D
@@vagpap85 did you just leave it somewhere outside the fidge?
@@KeepHimAtBay in the fridge or outside more or less happened the same,now what do i do is that i put not so much yeast and it doesn't overflow anymore
Saying thanks is not enough to show appreciation to this guy I'm a restaurant owner not specialized in pizza but we serve pizzas as well he improved a lot my pizza quality
Vito. Tu sei un maestro. Ho imperator motto da te durante la quarantina. Grazie tante dall’Arizona
Thank you Vito you are a great teacher.
I'm so glad I found this video. Now I know what happened to my dough and how to fix it. Love your videos!!!
This video is exactly what I needed. I live in Florida and I learned the hard way that it’s far too hot and humid here to do overnight fermentation. Grazie!
As a Venezuelan, I had the same problem. Left it outside the fridge over night and had a soft dough. Fixed it tho, thank u Vito.
You can also put more salt in the dough, makes it ferment slower aswell
Sei un vero grande maestro. Ciao da Malta.
Es usted un autentico maestro!!!
It's superb vito.i use to put garbage before.but now no waste.grazie mille
This tip has been most helpful! I have used it to save the dough a few times now.
Thank you this exactly what was my problem with my dough over heated
Grazie Maestro Vito!!! U R da BEST!!!!
Thank You so much Vito for this tip. This is what happened to my dough. When I took it out of the fridge after nine hours resting.
Thank You! Trying my first home made pizza dough today… think it over proofed, so this is really helpful!
I've learned so much watching these videos.
Vito, you are the #1, thanks for sharing your knowledge!
i thought mine was too thin, that's how i made a hole when i scratched the dough. But now i know the true reason & how to fix it correctly. thanks a lot for the useful tips
I swear to God this guy solves all of my pizza problems 😂😂
Thank you very much!!! This happened to me yesterday and it was awful to handle the dough. Next time I'll know what to do.
This video helped me to save my dough. All doughs were out of air because probably they were busted due to over fermentation.
Grandissimo vito!
Sempre il migliore!!😀😀
vito iacopelli i migliori saluti da te e dalla tua famiglia, dalla Germania
It's hard to guess how much dough need in every single day, I have the same problem, too. Thanks to Vito share this very useful way to save those over grow dough. Nice day!
This video saves me all the time as I run into over proofing dough balls lately alot.. Thank you Vito !
Excellent Dear Vito Lacopelli,
Although I only speak Arabic, I found a program that translates a little, but it is not that accurate, but I want to follow you because you are the pizza teacher Thank you 😁🙏🏾
Sei il migliore!
Gratsie Maestro!!! I start to make pizza again after many years . You are the best!!! Thank you for teaching and showing to all!!!
Very remarkable. I used to through the dough, because I used to put more yeast!
Thank you Soo very much for your videos on how to make Napolitano Pizza dough and sauce. (My absolute favorite.) I made my first Pies last night and they were both beautiful and delicious. In Baltimore, MD where I live it is difficult to find a great pizzaria with the Neopolitan dough. Thanks to you, I make it in my home now. My oven only goes to 550F so it take my pizza about 5-6 minutes to cook on a hot stone.
Thank you very much for sharing this
The Master 🤙🤙
Thank You Vito!
Fantastic helpful video thank you
Love your videos! Mi piacciono molto i tuoi video!!
thank you so much, because I still confusing when the dough over grow like this before, so this video make me easy to handle the dough. thank you so much
Thanks Vito, I have a box full of dough balls that I have to do that to right now.
Lifesaver ! Thanks 😊
Thanks to you Vito I make a pretty good pizza now....there's never any leftover & even though I don't have a wood oven they still turn out so delicious.
Only one thumbs up available ? Vito you are awesome thank you! How can anyone dislike this? Better to waste? It’s delicious!!!! 🤤
Great video and very usefull !!!
This trick "saved my live" many times! Thank you Mr. Iacopelli, grazie mille!
Obrigado por compartilhar esta técnica conosco!
Nice Vito!!!
Very interesting trick👍 Thanx a lot Master Vito🙌
Awesome! Just what i needed!!!! Thanks!
Trimakasih chef, keren 👍
Bravissimo, video utile
That Simplynailogical theme at the end haha! Thought it turned from a pizza tutorial to a nail tutorial
Sei grande 🔝 🔝
Vito Lacopelli you have come a long way.. ! Thanks for your love of pizza, we all share!. Trying your suggestion now.
Great video!!
Always my biggest problem! The dry yeast makes it proof so fast! Thanks for the video.
John Singleton for dry yeast, use a third of the fresh yeast recipe
Awesome job
Brilliant 👌🏻 Super useful to know 😎 Grazie mille
You are really a great trainer sir I really appreciate your effort and work in the field of pizza making
thank you vito, I hope I can go to your pizzeria and you again. we had a very good time.you are the best.
I really love you, Vito.
Thank you from SAUDI ARABIAN
Vito
Grazie per tutti i suggerimenti! Io uso la tua ricetta tutto il tempo per fare la mia pasta come si dice stile napoletano.
Vito, you make it look SO easy...but so far, I am clumsy! But I will keep practicing, with your excellent instructional videos, so perhaps I will be able to make a pizza that is round and not looking like an amoeba, LOL.
Say you work in Pizzeria and in the end of the evening you have 20 doughs left and you don‘t want to throw them away.
Can you put the new formed balls into the fridge and take them out the next day and use them after 3 hours?
I’d say yes, but after getting them out of the fridge give them enough time to warm up
Complimenti per i video e per la tua bravura!!!
Alcuni video sono solo in inglese,ma comunque ti fai capire lo stesso!!👍
Superb👍
Brilliant! Thanks
maestro! grazie!
Vito the miracle worker!
U are amazing
I have learned a lot from this video, thanks.
Vito, you are the best! Thanks for all these tips, they're super helpful!
please share on Facebook ciao
Vito thanks from Portugal,i like the way you teaching how eazy is to make real original Italian pizza i've learn a great deal with you must friend,just carry on,i wish you well,hug from Portugal.
very nice, i learn a lot from your videos
wow you are very professional thanks alot
Well I just learned so dang much. Was wondering why my dough kept tearing
Can you do a video on taking a piece of good dough and culturing a starter?
U are the Best
so good, love your videos! *****
thank you for this lifehack! i didn't know that
Bravo ustad
He handles that dough like a boss. His stretching skills are off the charts
For real! I’m surprised he doesn’t do all the tricks with flipping it around in the air, etc haha.
@anti-ethniccleansing465 I think he definitely can .....but this way he does it to try and keep the air in the dough
Ciao Vito! Thanks for the tips! very helpful! Greetings from Argentina!
merci maestro, très bonne vidéo !
Thank you, Vito! You're the best!)
Thank you!
At my shop, we just mix it with the next batch and go easier on the yeast.
Hi Vito. What if the over-proofed dough was 80% hydration? Do I also flour-dust one side and ball it up, or just repeat spritzing and balling it up like you demo'd it in your other video?
Life saver!
I just cannot make dough like Vito,
I'm going to have take a holiday and visit his shop I think 👍
Hi Vito, Thank you for your awesome videos! I hope you could answer a quick question. Once I make the dough balls and put them in a container, I find that they stick to the bottom of the container after 24 hours. I use a spatula to get them out but I can't seem to get them out without stretching the dough and making a mess? Can you give me any tips on how to get the dough balls out easily?
Hey vito, if me dough is overproof like in your video, I can put the dough inside the fridge and use it in the day after?
Okay...I will give it a try and see. Maybe I can post a picture of the final product if I can get the dough to work. Thanks!!
yesss many thanks!!
Only possible if you find it over fermented some time before you NEED bake it. Over growing is the same as over fermenting right? The yeast eats the sugars too fast and produces lots of CO2. This happened to me lots of times. And I didn't have time to fix it. I was super gentle with the dough, but on the last 2 pizzas I always had to repair holes. When you're drunk you can't be too gentle, even if you try... :)
+snowmanflo Is correct now try this and let me know thank you so much
Thank you, Vito. It's winter here so it's easier to control the temperature. I never had problems in winter. Knowing my yeast and the time when the party starts should be my main concern right now. I think I would try high hydration teglia pizza since with a home oven you can never get even close to Neapolitan style quality...
Vito you are the man! Thank you for the AMAZING videos! Question, can you explain how to refrigerate the dough? Do you let the dough rise at room temp Then put it in the fridge or can you let it slow rise in the fridge? Thank you, I would love to come try your Napoli pizza in CA! I am in NYC! Thanks again!!!
this is so good !!!
Thank you sir
Great video. Thank you.
Would this also work if a double fermentation dough was left in the fridge too long and was extremely sticky and would not shape up because it kept ripping?
I had to throw out some dough because I couldn’t get it shaped.
Thank you 🙏
Great. Ty very very much